Executive Chef, Campus Dining (10008395)

The Executive Chef for Campus Dining is responsible for establishing and maintaining culinary
standards, menu integrity and product quality across Campus Dining operations. This role leads the culinary vision, menu development, and
execution while ensuring accuracy of recipes, nutrition, and allergen information.

The Executive Chef partners closely with
operational and training leaders to support consistent execution of culinary programs and works collaboratively with the Director of
Culinary Operations on enterprise training initiatives and institutional compliance frameworks. Reporting directly to the Director of
Culinary Operations, this position is responsible for assisting unit culinary staff and plays a large role in supporting positive employee
relationships, promoting sustainability and contributing to a collaborative and professional work environment.

About the
Campus Dining Department:

Vanderbilt Campus Dining takes pride in the culinary creations served from our kitchens. Our
Dining program is highly decorated, the winner of many prestigious awards in the food service industry. We have eight dining locations, two
cafes, three Munchie Marts, and a commissary, and we employ over 300 employees.

Key Functions and Expected
Performance:

Culinary Standards and Menu Execution

• Establish and maintain campus-wide culinary
  standards that ensure consistency, quality, and integrity across all dining halls, retail locations, and cafes.
• Own accuracy and
  governance of culinary content within the menu management system, including recipes, ingredients, allergen declarations, yield assumptions,
  and culinary costing inputs.
• Ensure unit chefs execute menus accurately and consistently in alignment with approved menus, financial
  targets, operational guidelines, and compliance requirements.
• Provide functional leadership and support to unit chefs in the
  effective use of NetMenu, including menu execution, forecasting, inventory management, ordering, and receiving practices.
• Audit menu
  forecasts and performance data on a regular basis to ensure alignment with cost-per-meal targets, guest count projections, and Certified
  Free-From standards.
• Partner with OpEx and Campus Dining leadership to review data trends, identify risks and opportunities, and
  provide culinary recommendations that support quality, efficiency, and continuous improvement.
• Collaborate with Conferences and
  Events and other campus partners to support seasonal, summer, and special-event menu development and execution.

Food
Safety, Quality & Guest Experience

• Own field-level culinary execution of food safety, sanitation, quality assurance, and
  allergen control standards across all dining formats.
• Conduct routine site visits, observations, and inspections to assess culinary
  execution, workflow, cleanliness, equipment condition, and adherence to standards.
• Partner with General Managers and operations
  leadership to address gaps, implement corrective actions, and reinforce accountability.
• Support enterprise-level food safety audits,
  compliance initiatives, and regulatory requirements led by Dining leadership.
• Establish and reinforce systems and processes that
  promote consistent product quality, customer confidence, and operational excellence.
• Monitor guest feedback through Text & Tell,
  online reviews, and other engagement platforms to identify trends, risks, and opportunities for improvement.
• Provide leadership to
  culinary teams by setting clear programmatic expectations, quality benchmarks, and performance standards.

Culinary
Leadership

• Lead campus-wide culinary vision, menu development, and innovation in alignment with Campus Dining’s strategic
  priorities and operational parameters.
• Drive development, testing, and refinement of new menus, recipes, food concepts, and vendor
  products in collaboration with Purchasing, Nutrition, and operations partners.
• Coach and develop unit chefs through regular
  communication, feedback, and performance discussions to reinforce standards, build bench strength, and support professional
  growth.
• Partner with the Training Chef to support training rollouts, product testing, and consistent reinforcement of culinary
  skills in the field.
• Identify opportunities to enhance food quality, operational consistency, and cost performance, and provide
  thoughtful recommendations to senior leadership.
• Support sustainability initiatives related to food-waste reduction, composting, and
  reduction of single-use items in collaboration with Campus Dining sustainability leadership.
• Provide operational culinary support as
  needed, including coverage during chef absences, peak service periods, and major campus events.
• Support evaluation and readiness for
  culinary hiring and advancement, contributing to a strong and sustainable leadership pipeline.

Supervisory
Relationships:

This role has no supervisory responsibility and reports administratively and functionally to the Director
of Culinary Operations.

Qualifications

• A bachelor’s degree from an accredited higher education
  institution with specialized training in Culinary Arts or a minimum of five (5) years of progressively responsible culinary leadership
  experience in lieu of a degree is required
• ACF Certified Executive Chef, required within one year of hire.
• Minimum of five
  (5) years of culinary management experience developing and leading high-quality food programs in a restaurant, hospitality, or institutional
  dining environment.
• ServSafe Manager certification required within 30 days of hire.
• AllerTrain U certification required
  within 30 days of hire.
• Demonstrated strong business judgment, including experience with financial and personnel
  management.
• Experience using food service applications and computerized menu management systems.
• Proficiency in Microsoft
  Office applications, including Word, Outlook, and Excel.
• Strong communication skills (verbal, written, and interpersonal), with the
  ability to effectively engage a diverse population.
• Demonstrated ability to manage multiple priorities, meet deadlines, and adapt to
  change in a fast-paced environment.
• Strong organizational, time-management, and attention-to-detail skills.
• Ability to work
  calmly and effectively in high-pressure situations.
• Knowledge of industrial kitchen equipment and commercial food production
  environments.
• Demonstrated ability to lead and manage staff, maintain confidentiality, and be accountable for institutional
  assets.

About Us

At Vanderbilt
University , our work – regardless of title or role – is in service to an important and noble mission in which every member of our
community serves in advancing knowledge and transforming lives on a daily basis. Located in Nashville, Tennessee, on a 330+ acre campus and arboretum dating back to 1873, Vanderbilt is proud to have been named as one of “America’s Best Large
Employers” as well as a top employer in Tennessee and the Nashville metropolitan area by Forbes for several years running. We welcome those
who are interested in learning and growing professionally with an employer that strives to create, foster and sustain opportunities as an
employer of choice.

We understand you have a choice when choosing where to work and pursue a career. We understand you are unique
and have a story. We want to hear it. We encourage you to apply today so that you might become a part of our story.

Vanderbilt
University is an equal-opportunity employer. All qualified applicants will receive consideration for employment without regard to race,
color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran, or any other
characteristic protected by law.

Job Info

• Job Identification 10008395
• Posting Date 06/02/2026,
  02:53 PM
• Locations Nashville, TN, United States (On-site)
• Job Schedule Full time
• Job Category University
  Operations
• Job Function Dining Services
• Management Level Management 3

Tagged as: Employment